This Conference will be organised under the umbrella of the Food Chemistry Division of European Association for Chemical and
Molecular Sciences (EuCheMS) in cooperation with the Hungarian Chemical Society and the Faculty of Food Science, Szent István University, Budapest.
It will take place October from 4th-6th 2017 in Budapest, Hungary.
The EuroFoodChem series of conferences is the flagship of the Division of Food Chemistry of EuCheMS and was initiated by our first Chairman, Professor Peter Czedik-Eysenberg.This is the second time that Budapest has been chosen as a venue, following EuroFoodChem X in 1999. At that time the Conference Chair was Professor Radomir Lásztity.
One of the most important aims of the EuroFoodChem Conference series is to bring together experienced and younger colleagues who share an overall interest in food, e.g. food specialists and other professionals from universities, research institutes, laboratories, industrial bodies, consumer and public authorities from Europe and beyond.
The topics of the XIXth EuroFoodChem Conference will reflect the Central Role of Food Chemistry within the Food Science. Specifically:Chemical reactions and interactions of food components; Chemical changes in food under processing and storage; Bioactive constituents and micronutrients; Food flavour, pigments and additives; Functional foods and ingredients; Novel foods and nanomaterials; Food adulteration, authenticity and traceability; Food composition, quality and safety; Novel methods for food chemistry; Food chemistry in bio-economy.
For more information, please visit the website!
October 04-06, 2017, Budapest, Hungary
The congress will be an interdisciplinary meeting dedicated to systemic approaches of bioeconomy for experts from research and industry and stakeholders. Basic research will be covered in addition to implementation strategies for markets and society in order to develop future bioeconomy scenarios.
Call for contributions will be open until 15 March 2017. We are looking for oral and poster presentations on the following topics:
For further information please visit the conference website: www.bioeconomy-congress.de
September 12-13, 2017, Stuttgart-Hohenheim, Germany
The Congress will be held from August 13-18, 2017 in Cork, Ireland. The theme of the Congress is ‘how science can offer the meat production and processing sector solutions to enable it to nurture sustainably at local level while offering opportunities to grow globally’. The Congress will focus on discussing the scientific basis of these and on ways to overcome major technological challenges in their implementation.
For more information about key dates and scientific programmes visit the congress website.
August 13-18, 2017, Cork, Ireland
The third international conference on movement and nutrition in health and disease will take place from June 29th -- July 1st, 2017 in Regensburg, Germany.
A healthy diet and physical exercise play a pivotal role in aging and the prevention of major chronic diseases. Our conference will cover a wide range of topics appealing to the interests of clinicians, researchers, practitioners and experts from industry. It will provide you with ample opportunity to share and exchange knowledge and experience in regard to the contribution of diet, nutrition, physical exercise and sport to a healthy lifestyle, unimpaired aging, and the prevention and management of chronic diseases.
The conference venue is at the University of Regensburg in Bavaria. The almost 2000-year-old city is inscribed on the UNESCO World Heritage List and is the best-preserved medieval city in Germany with numerous attractions from Roman times and the Middle Ages.
Further information can be found on the event's website.
June 29 - July 1, 2017, Regensburg, Germany
The 3D Food Printing Conference will take place on Jun 28, 2017 at Villa Flora, Venlo, The Netherlands.
As with all 3D printing applications and aspects, 3D Food Printing is a huge hype. The 3D printing technology will be fundamental to the way people interact with food in the future. Supermarkets are already testing to 3D print customized cakes, restaurants are offering printed desserts. Some even claim that there will be a 3D food printer in every home in just two years. However, much research is required to change the hype into reality. Which industries will be influenced by the technology? Which food components can be printed in the near future? And which aspects should be taken into account to ensure safety and maintainability of 3D printed food? The 3D Food Printing Conference will answer this kind of questions.
Key reasons to attend the conference
For more information, please visit the conference website.
June 28, 2017, Venlo, the Netherlands
Next year this three day event will redefine your UIIN conference experience all over again. From the 7th to 9th of June, 2017, more than 400 university leaders, practitioners, CEOs, policymakers and academics will visit Europe’s hub for technology start-ups and home to the European HQ of, amongst others, Facebook, Google, Airbnb, PayPal and Apple. Expose yourself to good practices and experiences of over 100 different organisations, learn from the worlds renowned academic experts in the field and network with some of the leading institutions on how to drive growth in your home region.
Call for Abstracts and Proposals
We are now calling for abstracts for papers, presentations, good practice case studies, next practice concepts and posters. Submissions will be reviewed by a scientific or practitioners committee and will be published in either the conference proceedings, the case study series, or next practice book (all registered with ISBN). The deadline for the submission of abstracts is December 12, 2016. Please submit your abstract online at: http://submission.university-industry.com
For more information, please visit www.university-industry.com. We are looking forward to welcoming you to Dublin.
Das 17. Fachsymposium Lebensmittelmikrobiologie wird vom 03.- 05. April 2017 in den Räumen der Sparkassenakademie Bayern ind Landshut abgehalten. Detaillierte Informationen über dieses Event folgen im Herbst diesen Jahres.
Weitere Informationen entnehmen Sie bitte der Homepage
April 03-05, 2017, Sparkassenakademie Landshut, Germany
Der Lebensmitteltag Sensorik 2017 findet am 23. März, 2017 am Campus Kronberg in Kronberg am Taunus statt. Ziel der Tagung ist es die Facetten der Kommunikation im Bereich der Lebensmittelsensorik zu beleuchten und Sensorik-Verantwortlichen anzuregen und ihnen hilfreiche Tipps für ihre praktische Arbeit an die Hand zu geben.
Sprache und Kommunikation spielen in der Lebensmittelsensorik eine besondere Rolle.
Auf allen Ebenen des Produktions- und Vermarktungsprozesses gilt es die sinnliche Wahrnehmung in verbale Sprache zu übersetzen. Dies stellt Produktentwicklung, Qualitätssicherung, Marktforschung und Marketing in der täglichen Arbeit vor Herausforderungen: Im Unternehmen muss die sensorische Kommunikation, d. h. der Austausch über Methoden, Projekte oder Produktprofile, bereichsübergreifend funktionieren, damit vom Produktentwickler bis zum Marketing-Experten alle die gleiche Sprache sprechen.
Mehr Informationen, sowie das Programm zu diesem Event erhalten sie auf der Veranstaltungshomepage.
März 23, 2017, Kronberg am Taunus, Deutschland
On February 15-17, 2017 the University of Chemistry and Technology in Prague in collaboration with the University del Piemonte Orientale organise the 8th international conference of Chemical Reactions in FOODS.
This event continues the successful series of meetings held in Prague in 1992–2012, under the auspices of Food Chemistry Division, EuCheMS. The key theme of CRF in 2017 is:
New knowledge on chemical reactions during food processing and
Excerpt of the topics that will be adressed:
For more information, please visit the conference website.
Below, you can find a preliminary version of the programme.
February 15-17, 2017, Prague, Czech Republic
Wageningen University in the Netherlands organises from 13 till 17 February 2017 the 2nd Global Food Winter School in co-operation with AgroParisTech and Lund University and food companies http://www.winterschool.in/globalfood
The Global Food Winter School is targeted at Food Science students at BSc level, who are interested in a position in the global food market and have an international mindset. The programme includes a sustainability workshop by Unilever and a visit to the largest chocolate factory in the world.
Programme details will follow soon on the website!
February 13-17, 2017, Wageningen, the Netherlands